Chances are, you have gone to a restaurant and seen notes on the menu involving peanuts, wheat or something unique. This is usually to protect a restaurant from lawsuits, and protect their patrons from an unpleasant evening. An allergic reaction to food can affect the skin, the gastrointestinal tract (stomach), the respiratory tract (lungs), and, in the most serious cases, the cardiovascular system (heart). Symptoms typically appear within seconds to several hours after eating the food to which the patron to which you are allergic. Here in my kitchen, I always get asked, “Kathleen Raskin, how do I make this edible and friendly for my son?”
Ingredients
One of the best options I have seen, I spotted off the internet and I’ve modified it. Here you go:
3 8 Oz bone-in chicken breasts
1 3-4-pound spaghetti squash, halved lengthwise and seeded
1 ¼ cups enchilada sauce, divided
Dash of Siracha
Salt and Pepper to taste
1 medium zucchini, diced
1 cup shredded pepper jack cheese
1 cup Colby jack cheese
Steps:
- Preheat oven to 450 degrees
- Position racks in upper and lower thirds of oven
- Place chicken in a medium saucepan, add water to cover and bring to a boil
- Cover
- Reduce heat to low and gently simmer until an instant-read thermometer inserted into the thickest part registers 150 degrees, 10-15 minutes,
- Transfer to a clean cutting board and shred. Remove bones. Transfer to a bowl
- Place squash cut-side down in a microwave-safe dish and add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes
- Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, ½ teaspoon pepper and ¼ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese.
- Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To serve, cut each shell in half.
- Eat
Why is this allergy friendly?
There are so many different sensitivities that run the gambit of things to be aware of, but I can confidently say this recipe is safe for celiac sufferers, nut, crustacean, fish, eggs and wheat allergies. There are no tree nuts, shrimp or anything else that could create issues. I’m Kathey Raskin, and I know it can be hard to limit your eating when you suffer from any of this, but there are plenty of resources out there for you to ensure that not only
